12人份

材料
马利饼干200克(可用苏打饼替代)
无盐牛油75克,融化,保持低温
全脂奶油奶酪600克,室温
砂糖200克
酸奶油200毫升
大型走地鸡蛋3个
香草精1小匙
柠檬2个,取果皮屑,其中1个榨汁
面粉50克

糖渍柠檬
柠檬2个,切片
糖1/2杯
清水1/2杯

疯柑优格雪葩
疯柑叶50克
砂糖480克
全脂希腊优格720克

疯柑叶粉
疯柑叶30克

装饰料
百香果果肉适量

做法
1.把冰淇淋机打开预冷。
2.准备疯柑优格雪葩:把砂糖和880毫升清水用汤锅加热,搅拌至糖完全融化。加入疯柑叶,用小火加热入味20分钟,取出晾凉。把汤汁过细筛,倒进中型搅拌碗,加入希腊优格搅打至完全融合。
3.把混合物倒进冰淇淋机,根据使用说明制作雪葩,放进冰箱冷冻保存。
4.准备疯柑叶粉:把疯柑叶放进干燥机干燥1小时至完全脱水,取出放进搅拌机,高速搅打成细致的粉末,过细筛后放进密封容器中保存。
5.准备芝士蛋糕:把饼干和融化的牛油用搅拌机搅打成细致的颗粒,倒进20厘米可拆卸的蛋糕模中,用汤匙背面均匀压好,冷藏待用。
6.把奶油奶酪、砂糖、酸奶油一起用搅拌机搅打至柔滑,分次加入鸡蛋,轻轻搅打均匀,加入香草精、柠檬汁和果皮屑。加入面粉翻拌均匀,搅打至柔滑。把混合物倒在饼干蛋糕底上,把表面抹平。
7.加热烤箱至180°C,把蛋糕烤50-60分钟至表面变成浅金色,边缘形状固定但中心仍然能够晃动的状态,留在烤箱中至完全晾凉后取出。
8.准备糖渍柠檬:把烤箱温度调制100°C。在平底锅中加热糖和清水至糖完全溶化,加入柠檬片焖煮20分钟后取出,放在铺好烘焙纸的烤盘上。撒上适量砂糖,放进烤箱干燥1小时。
9.把芝士蛋糕切成小块盛盘,在蛋糕上放1球雪葩和1片糖渍柠檬,淋上1匙百香果果肉,在雪葩上撒上适量疯柑叶粉即可。

Baked Lemon Cheesecake with Kaffir Lime Yoghurt Sorbet and Tropical Fruits

serves 12

Ingredients
200g marie biscuits (can substitute for graham crackers)
75g unsalted butter, melted and cooled
600g full-fat cream cheese at room temperature
200g caster sugar
200ml sour cream
3 large free-range eggs
1 tsp vanilla extract
finely grated zest 2 lemon, juice 1
50g plain flour

Candied Lemon
2 lemons, sliced cross sections
½ cup sugar
½ cup water

Kaffir Lime Yoghurt Sorbet
50g kaffir lime leaves
480g caster sugar
720g full fat greek yoghurt

Kaffir Lime Leaf Dust
30g kaffir lime leave

Garnishing
some passionfruit pulp

Method
1.Turn on ice cream machine to pre-chill.
2.Prepare Kaffir Lime Yoghurt Sorbet: Place caster sugar and 880ml water into a saucepan and stir to dissolve. Add kaffir lime leaves and allow to steep for 20mins over a low heat. Remove from heat and set aside to cool. Strain through a fine sieve and transfer mixture into a medium bowl, add greek yoghurt and whisk together until fully combined.
3.Pour mixture into ice cream machine and churn according to manufacturer’s instructions. Once churned, place sorbet into freezer to set.
4.Prepare kaffir lime dust: Place leaves in dehydrator for 1 hour or until dried. Remove and place into a high speed blender and blitz to a fine powder. Sift through a sieve to discard stalk. Set aside in an airtight container until ready to use.
5.Prepare cheesecake: Blitz biscuits and melted butter in a food processor to form fine crumbs. Pour mixture into the base of a 20cm loose bottomed cake tin in an even layer and pack it in, smoothing it down using the back of a soup spoon. Chill until needed.
6.Mix room temperature cream cheese, caster sugar and soured cream together in a mixing bowl with an electric mixer until smooth. Gently beat in eggs one at a time, add vanilla extract and lemon zest and juice. Mix in flour and whisk until smooth. Spoon mixture over chilled biscuit base, then level the top.
7.Heat oven to 180°C. Bake for 50-60mins until the top is lightly golden and set at edges but the middle still has a good wobble when cheesecake is shaken gently. Leave to cool completely in oven before removing from tin.
8.Prepare candied lemon: Reduce heat of oven to 100°C. Heat sugar and water in a saucepan until sugar dissolves.Add in lemon slices and let it simmer for 20 mins.Remove lemon slices and place onto a lined baking tray. Sprinkle over some caster sugar and place in the oven and dehydrate for 1 hour.
9.To serve, slice a rectangular piece of cheesecake and place onto the base of a plate. Place a quenelle of sorbet on top of cake. Lean a piece of candied lemon on sorbet. Drizzle over a tsp of passionfruit pulp. Sprinkle some kaffir lime leaf dust over sorbet and serve.

食谱提供及示范: Diana Chan (MasterChef Australia (S9) 冠军)

text: 若昕 photo: A+E Networks